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Homemade Vanilla Ice Cream in a Bag
2 Tbsp sugar
1 cup fat free half and half
½ tsp vanilla extract
½ cup salt (The bigger the granules, the better. Kosher or rock salt works best, but table salt is fine.)
Ice cubes (enough to fill each gallon-size bag about half full)
1 pint-size ziplock bag
1 gallon-size ziplock freezer bag
1. Combine the sugar, half-and-half, and vanilla extract in the pint-size bag and seal it tightly.
2. Place the salt and ice in the gallon-size bag, then place the sealed smaller bag inside as well. Seal the larger bag. Now shake the bags until the mixture hardens (about 5 minutes). Feel the small bag to determine when it's done.
3. Take the smaller bag out of the larger one, add mix-ins like fresh fruit, and eat the ice cream right out of the bag.
Melon Star Pops
Watermelon, cantaloupe, honeydew
Popsicle sticks
Star-shaped cookie cutters
1. Use a cookie cutter to cut juicy star shapes from 1-inch-thick slices of seedless watermelon, cantaloupe or honeydew melons.
2. Insert a Popsicle stick into each star, then set the pops on an aluminum foil-lined baking sheet.
3. Cover the stars with another sheet of foil and freeze for 1 hour or until firm.
Recipes modified from Family Fun Magazine, July 2009
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